The Sedalia weekly bazoo. [volume] (Sedalia, Mo.) 187?-1904, 1887-06-07
BREAD.
Splints From the Staff of Life,
How Our Mothers Made 1t.

From infancy to old age-from the
cradle to the grave-it forms the in
dispensabie attribute of every meal.
AS far back as history reaches, it has
been the chief support of the human
body, and the incentive as well as
necessity for labor in all ages. And
to-day it is found in the ovens of
Pompeii, in perfect state of preser-
walton as it was when placed there
eighteen hundred years ago. For
beyond that, In ages of remote anti
guilty, the Bible refers to it, and its
q origin is almost co-egual with that of
the human race.
THE BREAD OUR MOTHERS MADE
is, of course, far superior to anything
now manufactured. And there are
but few of US what have live recol-
lection of its excellence. The light,
sLowy loaves, 30 anxiously watched
with maternal care and pride, was the
JOY of the household, and the indubi-
table evidence of housekeeper's
qualifications. Time was when the
girl who could not make bread, was
regarded as a poor candidate for mar
rage, and but lily fitted for a help
mate. In this age, however, the art
of making bread is too often entirely
ignored by our wives and daug hters,
and indigestion and dyspepsia are the
/ results.
HOT ROLLS AND BISCUITS
now usurp, in a great measure, the
light and healthy bread which former
ly predominated at the breakfast and
the supper table. As hot bread is
generally made up in a hurry, hastily
serated by deleterious chemicals, often
half baked, it cannot but have the most
pernicious effects upon the health of
those who partake of it. In fact, the
modern biscuit is unpalatable on top,
indigestible at the bottom, with untold
horrors in the middle. Sodden and
clammy, it lays upon the stomach,
like mass of putty, and would strain
the stomach of an ostrich to digest it.
! GRAHAM BREAD.
Some years ago this bread was in
troduced to the public, and became
very popular. 1t was made from
Graham -four, which is ground coarse,
and partakes to a considerable extent
of the hull of the grain. 1t is highly
nutritious, easily digested, and warm
ly recommended by the medical pro.
fession. Boston, Brown and other
breads of dark color are similar in
character, and far preferable for a
weak stomach to fine qualities of
wheaton bread.
RYE BREAD.
This is also cheap and healthy ar.
ticle, greatly in favor among the Ger
mans, who sometimes fill it with car.
raway seed for flavor. 1t is much
more common in the Eastern States
: than In the West, as tie soil of some
of these states is better suited for the
growth of rye than wheat.
"PUMPERNIcKLE."
This bread is peculiarly German.
1t is made into blocks, resembling
bricks, and looks as if composed of
sawdust and very cheap article of
West India melasses. 1t is cut into
thin slices and interspersed with
wheaton bread when it goes to the
table. 1t is said to be healthy and
many are fond of it.
CORN BREAD.
Now we come down to business. In
the south and west this enters largely
into the domestic economy, and forms
lone of the most important articles of
food with all classes. Nutritious and
healthy, easily digested and extremely
palatable, it is to be found in almost
every western and southern home.
When properly made there is no more
cheaper or wholesome food. There is
a certain amount of prejudice against
it by some, who think its use indicates
q grossness of taste inconsistent with
good breeding. In this, however,
they are greatly mistaken, and are
certainly the losers by their own over
fastidiousness.
BAKERS BREAD.
We have now arrived at an article
the component parts of which are as
puch a mystery as those which enter
INTO the manufacture of "hash." Po-
tatoes, alum, soap suds, and other
substances are said to enter into its
composition, with what truth, how
ever, we are not prepared to say.
But there is certainly prejudice In
the minds of many against bakers
bread; while on the other hand, its
convenience and comparative cheap